SHARE
TEAM ZOELLA NOVEMBER 23, 2020

Pimp Your Mince Pie With These Festive Alternatives

If you’re not the biggest fan of the traditional tangy & boozy mince pie recipe, here’s how to put a spin on the old classic to entice even the most distrusting mince pie eater.

Love ‘em or hate ‘em, Christmas isn’t Christmas without the humble mince pie.

Turns out mixing meat and sweet warming ingredients wasn’t such a wild concept back in the middle ages.

Traditionally, mince pies were a rectangular savoury pie shaped like a manger from the Christmas story and stuffed with lamb or mutton to represent the shepherds and spices for the Wise Men. Turns out mixing meat and sweet warming ingredients wasn’t such a wild concept back in the middle ages.

Nowadays, you don’t have to have a Tudor’s palate to appreciate the yuletide tradition, since we’ve generally agreed to drop the meat out of the equation, even if we do insist on calling the fruity filling mincemeat. Go figure.

Entice even the most distrusting mince pie eater!

However, if you’re still not the biggest fan of the tangy & boozy mince pie recipe we tuck into today, here’s how to put a spin on the old classic to entice even the most distrusting mince pie eater.

You can chop and change the ingredients to taste but we’ve gone for nuts, white choc & cranberry and classic chocolate orange to keep things high key Christmassy.

SERVES 18
PREP: 30 MINS COOK: 15 MINS
EASY
Open sidebar INGREDIENTS

Ingredients

White Chocolate & Cranberry

  • 100g almonds
  • 100g pecans
  • 100g Cranberry
  • 100g dried cranberries
  • 3 tbsp cranberry jelly
  • 125g White chocolate chips

Chocolate Orange Filling

  • 75g milk chocolate chips
  • 75g dark chocolate chips
  • 100g Apricots
  • 3 tbsp marmalade
  • Large apple, coarsely grated
  • Zest of half an orange

For the pastry

  • Jus-Rol Shortcrust pastry (or make your own from scratch)
  • Flour, to dust
  • Medium egg, beaten
  • Icing sugar, to dust
  • Preheat oven to 190°C (170°C fan)
  • Combine all your ingredients for each ‘mincemeat’ thoroughly
  • Roll out pastry on a floured surface until it’s 3mm thick. Stamp out 12 rounds using an 8cm fluted cutter and line a 12-hole bun tin.
  • Divide mincemeat among pastry cases.
  • Re-roll pastry and stamp out lids. Top each pie with a lid and brush with beaten egg.
  • Bake for 12-15min until golden.
  • Leave in tins for 3min, then transfer to a wire rack to cool.
  • Serve warm or at room temperature with a dusting of icing sugar and gobble with glee.

More Recipes